Indulgent Melted Chocolate Chip S’mores Cookie Bar 

Ahhh cookies, they always know how to make me smile. There’s just something so comforting about their sweet goodness. Lately, though, I’ve been dreaming of something even more indulgent than a regular chocolate chip cookie. I want all the flavors of s’mores packed into one delicious treat. That’s when the idea came to me – why not combine my favorite campfire snack with my favorite bakery item? And so I set out to invent the ultimate cookie recipe. After many attempts, I finally nailed it – layer upon layer of chocolate chip cookie dough, fluffy marshmallow cream, and crisp graham crackers all sandwiched together.

The first time I took a bite, I was instantly transported back to cozy summer nights around the fire. All the nostalgic flavors came together in a single heavenly mouthful. From that moment on, these S’mores Cookie Bars became my newest ah-hhhh-mazing obsession. Every time I bite into the creamy, crispy, dreamy bars, I’m filled with a sense of comforting joy. Memories from simpler times come flooding back in the most indulgent of ways.

S’mores Cookie Bar Recipe

These s’mores cookie bars with mini marshmallows truly make for the perfect, easily portable dessert recipe for any Summer BBQs or get-togethers. Expertly combining all the classic s’mores flavors into one cookie will amaze guests as the whole pan quickly disappears. Using my all-time favorite chocolate chip cookie recipe as the base, I simply added mini marshmallows, crushed graham crackers, and chopped up Hershey chocolate bars into the dough before spreading it into a pan and baking. 

The result is an unbeatable combination of textures and flavors as that first molten, gooey chocolate chip cookie bite gives way to a burst of fluffy, marshmallow sweetness supported by shards of crisp graham cracker. Eating traditional s’mores can sometimes be messy and time-consuming to make round the campfire, but these S’mores Cookie Bars are undoubtedly easier to eat and way less messy, making them perfect for any gathering. While not completely mess-free, they are about as close as you can get! I recommend eating them still warm from the oven if possible, but they are also quite delicious at room temperature if that’s preferred.

Why You’ll Love These S’mores Cookie Bars?

This s’mores cookie recipe is truly a great summer treat that allows us to satisfy cravings without leaving the air-conditioned house. Baking this quick, easy recipe in a large 9×13 pan means it yields a huge 24 bars – great for all of our spontaneous picnics and BBQs where we often have large groups to feed last minute. I love that once cooled, the bars are actually quite sturdy and travel well, making them perfect to tote to gatherings. My kids also like that they freeze well, so I can always have some on hand for unexpected playdates or evenings around our own backyard fire pit. Overall, this has become a new favorite of ours for summer entertaining due to the following reasons:

1. The s’mores cookie bar recipe comes together quickly with commonly found pantry ingredients.
2. Visually appealing with chunks of Hershey’s bars and more chocolate added halfway through baking.
3. You won’t need an actual campfire or blowtorch to make these no-fuss s’mores bars.
4. No repetitive scooping required like with traditional cookies.
5. Makes a large batch ideal for serving a crowd at potlucks and gatherings.

S’mores Cookie Bar Recipe Details

• Flavor: The classic flavor combination of marshmallows, chocolate and graham crackers that makes up everyone’s favorite campfire treat, s’mores, remains as popular as ever and is certainly not going out of style. Readers and marshmallow lovers alike have enjoyed this irresistible trio of flavors in many different ways for years. However, layering these same tasty elements into s’mores cookie bars provides a new take on the nostalgic favorite that is obviously irresistible. With its layers of creamy marshmallow creme, buttery sweet graham cracker cookie base and melty chocolate bits all enveloping each bite, one thing is for certain – no one can deny just how delicious and indulgent this unique combination really is.

• Texture: Biting into these treats is a medley of textures that anyone who hasn’t yet tried them will find quite pleasingly unique. The graham cookie portion provides a nice base that is soft and chewy yet also has a touch of crumbly flakiness. Meanwhile, the homemade marshmallow creme filling is impossibly smooth and gooey. As they bake, some marshmallow portions develop a crisp, meringue-like texture, a self-professed favorite for many. Together, these contrasting, yet complementary sensations make for a true explosion of flavor and textural adventure in every heavenly mouthful.

• Ease: Although the assembling process may require some effort, one should not consider this recipe particularly challenging. Both the cookie dough and the marshmallow creme will seem quite sticky at first, but don’t be afraid – just use your hands to evenly spread each into the lined baking pan. Do not fret if the layers don’t come out perfectly even or beautiful, as the marshmallow creme is equally sticky to work with. All you need to do is just remember that neatness is optional here – your best efforts are what matters most. Once filled, trust the oven to bake each component together nicely. So go ahead and enjoy the hands-on process of creating this indulgent treat without worrying about precision – relaxation should be the name of this delicious game!

Ingredients

Following are the ingredients for S’mores Cookie Bar Recipe:

• Unsalted butter – Adds richness and flaky texture. It provides tenderness and moisture to baked goods. Either salted or unsalted butter can be used in this recipe.
• Light or dark brown sugar – Provides deep molasses flavor and moisture as it bakes. The molasses gives it a richer flavor than granulated white sugar. Light brown sugar is mildly flavored with hints of caramel.
• Granulated sugar – Acts as a sweetener and also helps baked goods brown beautifully during baking. Sugar cubes or powdered sugar could be substituted but may alter the texture slightly.
• Large egg – Adds protein structure and moisture to make the bars hold together nicely. Eggs also add richness and emulsify other ingredients.
• Pure vanilla extract – Balances the flavors with sweet vanilla notes. Natural or imitation vanilla can be used. Vanilla enhances the other flavors in the recipe.
• All-purpose flour – Provides structure and acts as a binder when mixed with liquids. Other flours could be used but may change the texture or rise of the finished bars.
• Graham cracker crumbs – Echoes the graham flavor in a s’more. Adds crunch and reminds you of the classic campfire treat. Store-bought crumbs can easily be made by crushing graham crackers.
• Baking powder – Leavening agent that reacts with other ingredients like liquids and heat to rise and become light and airy. It adds volume and tenderness.
• Salt – Enhances other flavors and helps regulate yeast activity. Used in small amounts to bring out the flavor but not be detected on its own.
• Semi-sweet chocolate chips – Contribute chunks of chocolate throughout the bars for flavor and aesthetics. Milk or dark chocolate chips can substitute.
• Marshmallow creme – Provides a fluffy middle layer that toasts to a golden brown exterior. Fluff is a popular brand but homemade versions work equally well.
• Hershey Bars – Top layer melts into the other ingredients for authentic s’more flavor. Dark, milk or white chocolate bars can replace the Hershey’s.

Make S’mores Cookie Bar Recipe

Preparing treats that will come together with ease is crucial when you have a house full of hungry kids demanding a snack. To start making our S’mores Cookie Bars, I preheat the oven to 350°F. Before getting my hands dirty, I extra prepare by laying out measuring cups and bowls, so everything is organized for optimal efficiency. When baking, I prefer using an 8-inch square or 9-inch square baking pan, depending on the desired batch size. I find it best to first line the pan with parchment paper, leaving enough overhang on all sides, so the bars will easily remove once cooled.

Now the fun begins mixing up the wet ingredients! To get started, I use my large bowl and stand mixer fitted with the paddle attachment. First, the butter and brown sugar go in, and I cream them on a medium-high speed for about two minutes until light and fluffy. Then it’s time to add the egg and vanilla extract and continue beating until just combined, frequently scrapping down the up the bottom of the bowl. At this point, the mixture may appear curdled, but don’t worry, it will come together perfectly once the dry ingredients are stirred in. My favorite part is having everyone pitch in and help with measuring, stirring or mixing to bond together over this scrumptious treat!

Next, in a medium bowl, I whisk together the flour, graham cracker crumbs, baking soda, baking powder and salt. I pour the flour mixture into the wet ingredients from my stand mixer and beat at medium speed until everything combines. At this point, your dough should be ready, but I refrigerate it for about 30 minutes anyway since this tempting step really does help. Don’t be tempted to skip it, though, the chilling makes the dough much less sticky to work with.

When ready, I spread about 2/3 of the graham cookie dough into an even thin layer in my prepared pan, using my hands if needed to pat it into place. Next comes spreading the marshmallow creme in an even layer atop the dough, which can be a bit tricky, but do your best to make it as even as possible. Then add the remaining dollops of chocolate chip dough in flat pieces to make another layer on top. There’s usually not enough dough left to create a single complete layer, so some chocolate chips/marshmallows may remain exposed.

Last comes, sprinkling broken Hershey’s chocolate bars evenly over the baked layer. Into the oven they go for 25–30 minutes until the top is lightly golden brown. Allow to cool completely on a wire rack before using the parchment paper to lift and cut into yummy squares. Cover and store any leftover bars at room temperature for up to one week of decadent snacking!

Important Note: 

It’s crucial to heed this important note – do not substitute whole marshmallows in place of the marshmallow creme in the filling layer. The fluffy pillows of sugar would melt and vanish in the oven, causing gaps in the bars. It’s crucial not to substitute marshmallow creme in s’mores bars with Golden Grahams. You really won’t even taste them, since they won’t hold their shape. Rely only on thick marshmallow creme that can stand up to the oven’s heat for the best results.

Now, a clever success tip – if your dough portions don’t quite seem enough to completely cover the marshmallow and chocolate chips, don’t stress! Simply grab more portions of the remaining cookie dough and flatten them out with your hands like miniature pancakes. Then carefully arrange them in an overlapping patchwork on top of the initial chocolate chip layer. With any luck, you’ll see colorful bits of marshmallow, chocolate and cookies pop up and peek through the cracks – part of the charm and beauty of these irresistible handcrafted treats!

RELATED: Easy Cookie Dough Dip Recipe

Serve S’mores Cookie Bars

Now comes everyone’s favorite part – enjoying these sweet treats! But it’s important that you allow the cookies to cool completely before diving in. The layered dessert needs time to set so it holds together nicely for cutting and serving. Once cooled, cut the cookies into generous half-inch wide bars. I usually get about 12 large bars per batch. You can leave them as is for a classic s’mores experience, but I love serving each S’mores Cookie Bar with an ice-cold big glass of milk or perhaps even a sweet scoop of vanilla ice cream perched on top for an extra special indulgent twist.

Of course, feel free to sample a piece or two right after baking too – I know I’ve been guilty of that more than once while the warm, gooey goodness is too tempting to resist. But for the best presentation and so everyone can fully enjoy these ooey, gooey confections, allowing a few hours of cooling time makes all the difference. Then just sit back and savor every last bite of s’mores bliss!

Essential Tips for Perfect Bars

Here are some tips for easy s’mores cookie bars:

1. For those who love a richer chocolate flavor, feel free to substitute mini dark chocolate chips or chopped dark chocolate chunks in place of the Hershey’s bar pieces.
2. To form neat, even layers of dough, use floured fingertips or the back of a spoon to firmly press the graham cracker cookie dough into the pan by hand.
3. Allow the bars to cool to room temperature for neat, mess-free slicing and serving, ensuring the insides are set, not melty. Alternatively, warm individual servings for 30 seconds in the microwave.
4. To yield tidy, square-shaped portions, use a sharp knife to trim the outside edges before cutting the bars into even rows and columns.
5. For speed, use store bought marshmallow creme instead of making it from scratch. Simply stir it into the prepared graham cookie dough layer in the pan.
6. You can easily halve or double the s’mores cookie bar recipe to fill one or two 8×8-inch square pans. Adjust baking time as needed based on pan size.

Alternative Options for Graham Crackers

S’mores bars with Golden Grahams cereal provide a delightful twist on the classic campfire treat. However, authentic graham crackers can be difficult to find outside the United States where they originated, don’t fret if your local stores don’t stock them. As someone who moved abroad and faced this dilemma myself, here are some options I’ve found to work well – digestive biscuits provide a similarly sandy texture, while Maria or sweet cracker-style biscuits can mimic the light honey-graham flavor with a pinch of brown sugar stirred into the dough. You could also try making your own graham flour to use in biscuit or cookie recipes. The keys are looking for an unleavened whole grain biscuit or cracker to stand in for those traditional graham crackers. With some experimenting, I’m sure you’ll nail a great substitute.

Baking, Storage & Freezing Instructions

Baking: Baking these heavenly treats is a cinch thanks to the parchment paper lining – no need to grease the pan. Simply bake at the usual time until light golden brown. Then let cool fully before using the paper to easily lift and cut the still-warm bars.

Room Temperature: For room temperature storage, place the baked cookies in an airtight container and keep at room temperature for up to 2–3 days. For longer storage, consider wrapping the entire baking pan in plastic wrap then storing in the fridge. I love enjoying slices at room temperature so it’s not too filling in a warm house.

Refrigerate: Want them on hand longer? Refrigerate the fully cooled bars for up to one week, but chocolate bits may set back up. It’s worth noting they’ll remain soft compared to freezing. In particularly hot summer months, you can store in the cooler refrigerator for optimal freshness. For optimal taste, allow the bars to reach room temperature by placing sealed containers for 15 minutes. This enhances the flavor profile significantly. You can also thaw frozen bars at room temp before serving.

Conclusion

S’mores Cookie Bar Recipe is a classic treat enjoyed by both kids and adults alike. Every bite fills with nostalgic camping flavors as layers of buttery graham crackers, rich chocolate, and sweet marshmallow cream intermingle. Home bakers can easily craft this beloved dessert to share with family and friends by following the simple instructions. The s’mores cookie bars are sure to satisfy all cravings for the gooey, chocolaty campfire favorite.

Frequently Asked Questions (FAQs) about S’mores Cookie Bar Recipe:

1. Do cookie bar need to be refrigerated?

Store cookie bars in the refrigerator for up to 1 week for best preservation. However, refrigeration will cause the chocolate to firm up. Room temperature storage is preferable if eating within a few days.

2. How do you know when bar cookies are done?

The bar cookies reach completion when they set along the edges and turn lightly golden brown. A toothpick inserted in the center should come out clean.

3. How many pieces of chocolate are in a Smore?

A traditional s’more typically features a full-size Hershey’s chocolate bar broken into bite-sized pieces. For a classic campfire treat, nestle these pieces between marshmallows and graham crackers.

4. What makes S’mores good?

People adore S’mores for their sweet layers – milk chocolate, melted marshmallows, and crunchy graham crackers all in one treat. These handheld delights blend indulgent flavors like no other, perfect for fireside gatherings or cozy nights in.

5. What chocolate to use in s’mores?

Milk chocolate like Hershey’s or Dairy Milk work best in s’mores for their creamy texture and mild sweetness. Dark chocolate is also popular for some.

6. How do you melt chocolate in Smores?

To make s’mores, roast marshmallows over a fire until gooey. Squish between two graham crackers halves with broken pieces of chocolate in between. The heat from the marshmallows melts the chocolate into a fondue-like mixture.

S’mores Cookie Bar Recipe

Recipe by Carmen FoodieCourse: AppetizersCuisine: American

Servings

16

bars

Prep time

30

minutes

Cooking time

30

minutes

Cooling Time

2

hours

Total time

3

hours 

These S’mores Cookie Bars are a fun twist on a classic campfire treat. Layered with graham cracker dough, marshmallow cream and chocolate, each bite mixes all the flavors of s’mores. Best of all, this no-bake recipe lets you enjoy s’mores any time without a campfire. Simply layer and bake for an easy dessert the whole family will love.

Ingredients

• 1/4 cup (1/2 stick) unsalted butter, softened

• 1/4 cup light or dark brown sugar

• 1 tablespoon granulated sugar

• 1 large egg

• 1/2 teaspoon pure vanilla extract

• 1/2 cup all-purpose flour

• 1/4 cup graham cracker crumbs

• 1/4 teaspoon baking powder

• 1/8 teaspoon salt

• 1/3 cup semi-sweet chocolate chips

• 1/6 cup marshmallow creme (Fluff or homemade)

• 2 Hershey bars, broken into pieces

Directions

• Preheat oven to 350°F. Remove all ingredients and tools needed from the cupboards. Lay out a baking pan and cut a large sheet of parchment paper to fit, leaving overhang on all sides. This will be used later to lift the baked bars out of the pan.
• In a stand mixer fitted with the paddle attachment, add the softened butter. Begin mixing on medium speed to beat and cream the butter until light and fluffy, about 2 minutes. Add the brown sugar and continue beating until combined well.
• Crack the egg into a small bowl and whisk lightly with a fork. Pour the egg and vanilla extract into the stand mixer with the butter-sugar mixture. Beat on medium speed just until fully incorporated.
• In a separate medium-sized mixing bowl, sift or whisk together the flour, graham cracker crumbs, baking soda, baking powder, and salt. Ensure all dry ingredients are mixed well.
• With the stand mixer running on low speed, add the dry ingredient mixture to the wet ingredient mixture. Mix only until just combined, being careful not to overmix.
• Scoop out roughly 2/3 of the dough and place in the prepared baking pan. Using floured or greased hands, press and spread the dough into an even layer covering the bottom of the pan. Remove the marshmallow creme from the package and scoop it onto the dough layer in the pan. Using an offset spatula or the back of a spoon, evenly spread the creme over the surface until smooth and level.
• Scoop remaining dough and crumble it evenly over the marshmallow layer using your fingers. The goal is to create a loose, crumbly layer that isn’t pressed down. Small gaps and cracks between crumbs are okay. Break the Hershey’s chocolate bars into roughly 1/2 inch pieces and sprinkle them evenly over the top of the crumbled dough layer. Lightly press pieces into the crumbs so they adhere.
• Place the prepared pan into the preheated oven. Bake for 25-30 minutes, until the topmost chocolate pieces and crumbs are a light golden brown. Allow the bars to cool completely in the pan, about 2 hours. Lift the parchment paper and bar together out of the pan and place on a cutting board.
• Use a sharp knife to cut the slab into uniform squares, about 2 inches wide. Wipe the knife blade clean between each cut. Serve the S’mores Cookie Bars immediately or store in an airtight container for up to 1 week. Enjoy every rich, layered bite!

Notes

• The dough can be made in advance and refrigerated for up to 3 days or frozen for 1 month before baking. This is a great make-ahead recipe.
• Allow the bars to cool completely before cutting. This ensures a clean cut and prevents crumbling.
• For neat, tidy slices, use a sharp knife to trim the edges of the bars before cutting.
• Baked bars can be frozen for up to 2 months. Thaw at room temperature before serving.
• Use floured hands to press dough layers evenly into the pan for neat layers.
• Store airtight at room temperature for 3-4 days or refrigerate up to 1 week.
• Can be halved or doubled depending on pan size. Adjust baking time as needed.
• Top with ice cream, whipped cream or a drizzle of chocolate sauce for an indulgent treat.